Chole Bhature Recipe

Ingredients For Chole/chickpeas Curry:

Chickpeas/kabuli Chana, Soaked Overnight - 1 Cup (You Can This Substitute With Canned Chickpeas)

Garlic Cloves, Sliced - 2 Tbsp

Tea Bags - 2 Or 2 Tbsp Tea Tied In A Muslin Cloth

Ginger, Julienned - 1 Tbsp + More For Garnishing

Green Chili, Sliced - 4-5 (Add Less If You Are Adding Red Chili Powder)

Red Onion, Chopped - 1 Medium

Dried Mango Powder/Amchur - 1 Tsp

Salt To Taste

Pomegranate Seeds/Aananardana - 1 Tsp

Tomato Puree - ¾ Cup

Turmeric Powder/Haldi Powder- ¼ Tsp

Coriander Powder/Dhania Powder - 1 Tbsp

Chana Masala - 2 Tbsp (I Have Used Mdh Chana Masala)

Oil - 2 Tbsp

Cumin Seeds - 1 Tsp

Spices:

Bay Leaf/tej Patta

Cinnamon Stick/dalchini - 1 Stick

Cloves/laung - 2-3

Star Anise/chakra Phool - 1

Black Cardamom Pods/badi Elaichi - 2

½ Tsp Cumin Seeds (Jeera)

Ingredients For The Bhature:

All-Purpose Flour/maida) - 1½ Cup

Semolina/suji - ½ Cup

Baking Powder - 1½ Tsp

Sugar - 2 Tsp

Salt To Taste

Oil - 2-3 Tbsp

Natural Yogurt - ½ Cup

Warm Water As Needed

Oil For Deep-Frying

Recipe For The Chole:

1. Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat.
2. Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.
3. Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.
4. Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
5. When the seeds crackle, add ginger and sauté for a minute.
6. Add onions and sauté till the onion is golden brown.
7. Add amchur and anardana and cook for 2 minutes.
8. Add tomato puree and mix well.
9. Add coriander powder, chana masala, and green chilies.
10. Mix well and cook for 5-6 minutes.
11. Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.
12. Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.

Recipe For The Bhature:

1. Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.
2. Add yogurt and mix well.
3. Knead into a firm dough without using warm water.
4. Apply little oil and cover it with a muslin cloth.
5. Leave it for 2-3 hours.
6. Divide it into equal portions.
7. Roll out into an oval shape.
8. Heat oil in a pan.
9. Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)